Huckle’s, a Baltimore-based hot sauce brand, announced last week that it would join Union Collective, retail and manufacturing complex in Medfield. The move is part of an expansion that is needed to meet increasing consumer demand.
Huckle’s nine varieties of hot sauce are currently made in Maggie’s Farm, a Lauraville-based restaurant, during afterhours. Huckle’s products are sold in over 60 stores in Pennsylvania, New Jersey and Baltimore-Washington metropolitan area.
Harrison Long, co-founder of Huckle’s, came up with the idea for the hot sauces, while trying to reduce food waste. He successfully turned wilted habanero peppers into what is now known as Huckle’s Fire-Roasted Habanero sauce. He started out selling to family and friends and in 2015, he partnered with entrepreneur Kedrick Smith.
Huckle’s line of hot sauces is handcrafted from locally sourced ingredients and do not contain preservatives. The two-person operation consists of Smith and Long, but the expansion will open up full-time employment opportunities.
Hot sauce in the United States has grown by 150 percent since 2000, according to IBISWorld, a market research company.
The new 6,000-square-foot space will feature a small retail space, room for product and a test kitchen. Huckle’s expects to be in full operation in its new space no later than January.
Union Collective is working on transforming 138,000 square feet of warehouse space and 10.5 acres into a collaborative interactive assembly of independent businesses.